Effects of different concentrations of 1-MCP on the post-harvest fruit physiology of mango fruit.
Li Min, Hu MeiJiao, Gao ZhaoYin, Yang FengZhen
Author Affiliation: Environment and Plant Protection Research Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, Hainan, China.
South China Fruits : 38-39
Abstract : Experiment was carried out with fruit collected from the trees of Tainong mango cultivar, then dipped in the liquid of Mango freshness-keeping Agent solution of 160 µg/ml for 3 min and air dried, then using distilled water to make different concentrations solution of 1-MCP, then put the dried fruit together with the 1-MCP solution in a sealed container for fumigation for 12 hr at temperature of 20 + 1°C, then fruit were wrapped with PE film and stored in the room with 16-20°C and 60-90% relative humidity. The fruit were stored for 21 days. Results showed fruit treated with 1-MCP could obvious depress the release of ethylene, delayed the climatic coming and depressed the increment of soluble solids and prolonged the fruit maturity. The treated fruit maturity index was 0.65-0.84, while the control was 0.93.